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German Chocolate Cheesecake

A rich and velvety cheesecake featuring chocolate, toasted pecans, and coconut, providing a delightful indulgence for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups chocolate cookie crumbs Fine crumbs provide a strong chocolate base.
  • 0.25 cups melted butter Binds the crust and adds richness.
For the filling
  • 3 packages (8 oz) cream cheese, softened The main ingredient for a creamy filling.
  • 1 cup granulated sugar Balances the rich chocolate flavor.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 cup semisweet chocolate chips, melted Creates a deep chocolate flavor.
  • 3 large eggs Adds richness and stability.
For the topping
  • 1 cup chopped pecans Adds crunch and nutty flavor.
  • 1 cup sweetened shredded coconut Lifts the cheesecake's flavor and texture.
  • 0.5 cups sweetened condensed milk Adds creaminess and sweetness.
  • 0.5 cups heavy cream Lends perfect consistency to the topping.
  • 0.5 cup semisweet chocolate chips, melted For additional chocolate richness.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Prepare a 9-inch springform pan by lightly greasing it with butter and lining the bottom with parchment paper.
  3. In a mixing bowl, combine chocolate cookie crumbs with melted butter. Firmly press this mixture into the bottom of your pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside to cool.
Filling
  1. In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth.
  2. Add vanilla extract and melted semisweet chocolate chips, mixing until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
Baking
  1. Bake the cheesecake for 50-55 minutes, or until the edges are set while the center remains slightly jiggly.
  2. Turn off the oven and let it cool inside with the door cracked for 1 hour.
  3. Once cooled, refrigerate for at least 4 hours or overnight.
Topping
  1. In a medium saucepan, combine chopped pecans, sweetened shredded coconut, sweetened condensed milk, and heavy cream. Cook over medium heat, stirring continuously until thickened, about 5-7 minutes.
  2. Remove from heat and stir in melted semisweet chocolate chips. Allow topping to cool slightly before draping it over the chilled cheesecake.
Serving
  1. Serve the cheesecake topped with the coconut-pecan mixture.

Notes

Chill the cheesecake overnight for best results. Ensure room temperature ingredients for a smooth filling. Avoid overbaking to keep a creamy texture.